I’m a busy mom with three little girls and I love to cook. When I found out that two of my daughters had severe food allergies, I had to rethink all of my recipes, but that didn’t stop me from making beautiful, yet delicious and simple dishes. In fact, it gave me the creative push I needed to come up with a whole new repertoire of dishes that use healthy ingredients and simple techniques to produce spectacular results.
Eventually, I realized that I wanted to share my culinary journey with moms and cooks around the world. But how? Where could I begin? I knew I wanted to produce a book — something tangible that could be passed down from mother to daughter, through the generations, just like the cookbooks that my mother passed down to me, but I had no idea where to start or how to go about it. So I turned to the cook who had inspired me since childhood: kosher culinary guru Norene Gilletz. My mom has been preparing Norene’s recipes since I was a just a kid, and the idea of working with her was an absolute dream! I was nervous and scared to call someone of her stature, but my determination to share my story and recipes won out, and I gave Norene a call.
We instantly clicked. Norene later told me that I reminded her of herself at my age: a young mother, full of energy and ideas, and involved in the community. It’s been two years since we started to work together, and Norene has become my mentor, co-author and friend. We just launched our joint cookbook, “The Silver Platter: Simple to Spectacular.” Our book showcases the best that each generation has to offer. There are fresh, modern ideas and recipes from me, as well as a complete wealth of cooking knowledge and advice from Norene, in the form of tips that she provided for each recipe.
In honor of Mother’s Day, thank your mom with a batch of one of my favorite cookies: chocolate chunk cranberry cookies, a sweet recipe from my new book that are non-dairy, can be made gluten-free and most importantly, are absolutely delicious.
Notes:
- Store the cookies at room temperature in an airtight container.
- The dough will keep in the refrigerator for up to two days.
Chocolate Chunk Cranberry Cookies
These autumnal cookies are ready in an hour and the perfect after-school treat.
- Total Time: 1 hour 5 minutes
- Yield: 18-20
Ingredients
- ¾ cup vegetable oil
- 1 cup brown sugar, lightly packed
- ½ cup white sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 1 ¾ cups flour (or gluten-free flour with xanthan gum)
- 1 tsp baking soda
- pinch kosher salt
- 1 ½ cups chocolate chunks (or chocolate chips)
- 1 cup dried cranberries
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, beat oil, sugars, eggs and vanilla on medium speed until light.
- Add flour, baking soda and salt. Mix on low speed, just until blended, 30-60 seconds.
- Add chocolate chunks and cranberries; mix just until combined.
- Cover and refrigerate for 45 minutes, until chilled.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Using a large cookie scoop, drop mounds of dough the size of golf balls 2 inches apart onto prepared baking sheets.
- Bake for 12-14 minutes, until golden. Let cool on baking sheet.
Notes
- The dough will keep in the refrigerator for up to two days.
- Store the cookies at room temperature in an airtight container.
- Prep Time: 7 minutes + 45 minutes chill time
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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kosher
Pronounced: KOH-sher, Origin: Hebrew, adhering to kashrut, the traditional Jewish dietary laws.
I just made these cranberry chocolate chunk cookies and they are amazing ! Might use dried cherries next time , Nice they are dairy free.